Soak the beans together overnight. Drain. In a large soup pot, heat the oil over medium heat. When the oil is shimmering, add the onion, garlic, and jalepeno, poblano, and red peppers; cook 5 to 10 minutes, until soft.

Add the cumin, chili powder, oregano, and cinnamon; cook, stirring, 1 to 2 minutes. Add beans; stir to evenly distribute seasonings, and add broth and water. Raise heat to high and bring to a boil. Reduce heat to a simmer, leaving the pot uncovered; cook for at least 1 hour or until beans are tender to taste.

Add tomatoes, salt, and pepper; continue simmering for another 20 to 30 minutes, until the chili has thickened. If at any time the liquid falls below the level of the bean mixture, add more broth or water to cover. Adjust salt and pepper to taste.

Makes 10 servings

Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.